For the salad:
2 c. arugula
2 celery sticks (approx. 1 c.) thinly sliced on the diagonal
4 radishes (approx. ½ c.) thinly sliced
1 apple, cored and thinly sliced
¼ c. gouda, grated
½ c. toasted walnuts, roughly chopped
For the dressing:
3 T. Greensboro Olive Traders Greek Koroneiki EVO
1 T. Greensboro Olive Traders 25 Star White Balsamic Vinegar
1 T. honey Dijon mustard
Pinch of salt and pepper
In a small bowl, whisk together the dressing ingredients until well combined. In a large bowl, combine the salad ingredients and drizzle the desired amount of dressing on top. Toss to combine. Serve immediately.
